JP6931289B2 - Sweetness enhancer and sweetness enhancer flavor composition - Google Patents
Sweetness enhancer and sweetness enhancer flavor composition Download PDFInfo
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- JP6931289B2 JP6931289B2 JP2017027530A JP2017027530A JP6931289B2 JP 6931289 B2 JP6931289 B2 JP 6931289B2 JP 2017027530 A JP2017027530 A JP 2017027530A JP 2017027530 A JP2017027530 A JP 2017027530A JP 6931289 B2 JP6931289 B2 JP 6931289B2
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- enhancing
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- NLJCDJKFWBUDKX-UHFFFAOYSA-N methyl 2-aminobenzoate Chemical compound COC(=O)C1=CC=CC=C1N.COC(=O)C1=CC=CC=C1N NLJCDJKFWBUDKX-UHFFFAOYSA-N 0.000 description 1
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、甘味を有する飲食品に使用可能な甘味増強剤に関し、詳しくは４,５−エポキシ−２Ｅ−デセナール、ワインラクトン、アントラニル酸メチル、フェニル酢酸またはチグリン酸エチルを有効成分として、飲食品の甘味の増強効果を付与することができる甘味増強剤、食品用香料と当該甘味増強剤とを含む甘味増強用香料組成物、並びにそれらを添加した飲食品に関する。 The present invention relates to a sweetness enhancer that can be used in foods and drinks having a sweet taste. The present invention relates to a sweetness enhancer capable of imparting the sweetness enhancing effect of the above, a sweetness enhancing flavor composition containing a food flavor and the sweetness enhancer, and foods and drinks to which they are added.
糖質は生物にとって欠くことのできない栄養素であるが、過剰な摂取は肥満や糖尿病などの疾病の要因とされる。例えば、厚生労働省の発表した結果によれば、男性の肥満者の割合は２８．６％、女性の肥満者の割合は２０．３％（平成２５年「国民健康・栄養調査」）、糖尿病の総患者数は３１６万６,０００人(平成２６年)に上ると言われ、いずれも深刻な生活習慣病である。
ショ糖（砂糖）をはじめ果糖やブドウ糖など高カロリーの糖質性甘味成分の過剰摂取による国民の健康問題は欧米ではより深刻である。そのため、減糖対策の一環として飲食品中の砂糖の量に応じて課せられる税制度（砂糖税、シュガータックス、砂糖入りの炭酸飲料が主な対象であることからソーダ税などとも呼ばれる。）が導入、または導入の検討が米国をはじめ複数の国で進められている。こうした背景の中、食品メーカーでは糖質オフやカロリーゼロを謳った商品の開発が盛んになっており、多くの食品カテゴリーで低カロリー化の流れがある。
一般に、減糖化する場合、既存の配合から糖質を抜くだけでは飲食品の味のバランスが悪くなり、消費者が物足りなさを感じるという問題点がある。
Sugar is an essential nutrient for living organisms, but excessive intake is considered to be a factor in diseases such as obesity and diabetes. For example, according to the results announced by the Ministry of Health, Labor and Welfare, the proportion of obese men is 28.6%, the proportion of obese women is 20.3% (2013 "National Health and Nutrition Survey"), and diabetes. The total number of patients is said to be 3,166,000 (2014), all of which are serious lifestyle-related diseases.
The health problems of the people due to excessive intake of high-calorie sugary sweet ingredients such as sucrose (sugar), fructose and glucose are more serious in Europe and the United States. Therefore, as part of sugar reduction measures, a tax system (also called sugar tax, sugar tax, and soda tax because sugar-containing carbonated drinks are the main targets) is levied according to the amount of sugar in food and drink. Introduction or consideration of introduction is underway in multiple countries including the United States. Against this background, food manufacturers are actively developing products that claim to be sugar-free and have zero calories, and there is a trend toward lowering calories in many food categories.
In general, in the case of glycation reduction, there is a problem that the taste balance of foods and drinks becomes unbalanced just by removing sugar from the existing formulation, and consumers feel unsatisfactory.
一方、非糖質系甘味成分、例えば、アスパルテーム、ステビア、アセスルファムＫ、スクラロース、ネオテームなどの低カロリーの高甘味度甘味料を使用した飲食品が増加している。
しかし、このような高甘味度甘味料は、ショ糖の数十倍から数千倍の甘味度を有するという優れた性能を持つ反面、飲食時に不快な苦味、エグ味及び収斂味を与える他、甘味が長く持続するため味の切れが悪く、結果として呈味の質がショ糖に比して劣り、消費者に不快な甘味感を与えるという欠点を有している。したがって、そうした不快味をさらに改善する必要に迫られる。
したがって、単純に糖質系甘味成分を使わないあるいは減量することは、飲食品の呈味に影響を及ぼし、需要を減じることが懸念される。
On the other hand, foods and drinks using low-calorie high-intensity sweeteners such as aspartame, stevia, acesulfame K, sucralose, and neotame are increasing.
However, while such a high-sweetness sweetener has an excellent performance of having a sweetness of several tens to several thousand times that of sucrose, it gives an unpleasant bitterness, astringent taste and astringent taste when eating and drinking. Since the sweetness lasts for a long time, the taste is not sharp, and as a result, the quality of the taste is inferior to that of sucrose, which gives the consumer an unpleasant sweetness. Therefore, it is necessary to further improve such unpleasant taste.
Therefore, it is feared that simply not using or reducing the amount of the sugar-based sweetening component affects the taste of foods and drinks and reduces the demand.
上記のような問題を解決するため、飲食品に含まれる糖質系甘味成分の量を増量しなくても、甘味を増強させることができる甘味増強物質が提案されている。
例えば、特許文献１には、甘味増強物質として下記式のキノリン系化合物が提案されている。
For example, Patent Document 1 proposes a quinoline compound of the following formula as a sweetness enhancing substance.
特許文献２には、甘味増強物質として下記式の２−（３−ベンジルオキシプロピル）ピリジンが提案されている。
特許文献３には、甘味増強物質としてアリールカルボン酸、アリールスルホン酸、イソオキサゾール、アミド、尿素、チオウレア、ベンズイソキサゾール、これらの塩またはこれらの組み合わせが提案されている。 Patent Document 3 proposes arylcarboxylic acids, arylsulfonic acids, isoxazoles, amides, ureas, thioureas, benzisoxazoles, salts thereof, or combinations thereof as sweetness enhancers.
特許文献４には、甘味増強物質として
特許文献１、特許文献２、特許文献３、特許文献４の甘味増強物質はいずれも化学的な合成により得られる物質であるため、実用化には安全面での課題があると言わざるを得ない。 Since the sweetness-enhancing substances of Patent Document 1, Patent Document 2, Patent Document 3, and Patent Document 4 are all substances obtained by chemical synthesis, it must be said that there is a safety problem in their practical use. No.
特許文献５では、炭素数３〜１０の直鎖脂肪族アルデヒド類及び炭素数４〜１０の直鎖脂肪族アルコール類から選択される１種又は２種以上を有効成分とする味覚増強剤が記載され、甘味も増強しうると記載されている。
しかしながら、甘味以外に塩味なども増強してしまうことから、適用する飲食品によっては制約がある。
Patent Document 5 describes a taste enhancer containing one or more selected from linear aliphatic aldehydes having 3 to 10 carbon atoms and linear aliphatic alcohols having 4 to 10 carbon atoms as active ingredients. It is stated that the sweetness can also be enhanced.
However, since saltiness and the like are enhanced in addition to sweetness, there are restrictions depending on the food and drink to be applied.
特許文献６では，甘味増強剤として３−ヒドロキシ安息香酸若しくはその塩と２，４−ジヒドロキシ安息香酸若しくはその塩との組み合わせて用いることが提案されている。し
かしながら、咀嚼時間の長いチューインガムに特化した提案で汎用性に難点がある。
そこで、消費者の多様な嗜好性を満たすためさらなる改善が求められている。
Patent Document 6 proposes to use 3-hydroxybenzoic acid or a salt thereof in combination with 2,4-dihydroxybenzoic acid or a salt thereof as a sweetness enhancer. However, the proposal is specialized for chewing gum, which has a long chewing time, and has a drawback in versatility.
Therefore, further improvement is required to satisfy the diverse tastes of consumers.
本発明の課題は、消費者の健康志向に合致して、甘味成分を増量することなく、甘味を増強できる、すなわち甘味度をアップしうる甘味増強剤、しかも、より自然で飲食品の嗜好性（飲食品本来の風味）を損なうことがない甘味増強剤、食品用香料と当該甘味増強剤とを含む甘味増強用香料組成物、並びにそれらを添加した飲食品を提供することにある。
上記甘味増強剤等の甘味増強効果により、飲食品に含まれる糖質系甘味成分を減じて減量前と同程度の甘味度を保持した飲食品を提供することができる。
The subject of the present invention is a sweetness enhancer that can enhance sweetness without increasing the amount of sweetness component, that is, can increase the degree of sweetness, in line with the health consciousness of consumers, and more naturally, the taste of foods and drinks. It is an object of the present invention to provide a sweetness enhancer that does not impair (the original flavor of a food or drink), a sweetness enhancer composition containing a food flavor and the sweetness enhancer, and a food or drink to which they are added.
Due to the sweetness-enhancing effect of the sweetness enhancer and the like, it is possible to provide a food or drink that retains the same degree of sweetness as before weight loss by reducing the sugar-based sweetness component contained in the food or drink.
本発明者らは、より自然で飲食品の嗜好性を損なうことなく甘味を増強する効果を付与することができる成分を鋭意検討した結果、従来、それ自体に甘味が無く且つ甘味増強作用についても知られていなかった香料物質に、より甘味が増強すること、さらに、複数の香料物質を組み合わせて用いることによって、さらに甘味を増強する効果が大きくなることを見出した。
すなわち、４，５−エポキシ−２Ｅ−デセナール、ワインラクトン、アントラニル酸メチル、フェニル酢酸、チグリン酸エチルを、各々単独で、または２種以上を組み合わせることで、極めて嗜好性に優れ、かつ自然で飲食品の風味を損なうことなく甘味増強効果を付与できる甘味増強剤の提供が可能になるという新たな事実を見出し、本発明を完成するに至った。
As a result of diligent studies on ingredients that are more natural and can impart the effect of enhancing sweetness without impairing the palatability of foods and drinks, the present inventors have conventionally had no sweetness in themselves and also have a sweetness enhancing effect. It has been found that the sweetness is further enhanced by the unknown fragrance substance, and further, the effect of further enhancing the sweetness is enhanced by using a plurality of fragrance substances in combination.
That is, by using 4,5-epoxy-2E-decenal, wine lactone, methyl anthranilate, phenylacetic acid, and ethyl tiglic acid alone or in combination of two or more, they are extremely palatable and naturally eaten. We have found a new fact that it is possible to provide a sweetness enhancer capable of imparting a sweetness enhancing effect without impairing the flavor of the product, and have completed the present invention.
すなわち、本発明は、
〔１〕（ａ）４，５−エポキシ−２Ｅ−デセナール、（ｂ）ワインラクトン、（ｃ）アントラニル酸メチル、（ｄ）フェニル酢酸および（ｅ）チグリン酸エチルからなる群より選ばれる少なくとも１種を有効成分とする甘味増強剤。
〔２〕上記の甘味増強剤が添加されてなる糖質系甘味成分を含む飲食品であって、
飲食品中の甘味増強剤の濃度が、
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、または、
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、
であることを特徴とする糖質系甘味成分含有飲食品。
That is, the present invention
[1] At least one selected from the group consisting of (a) 4,5-epoxy-2E-decenal, (b) wine lactone, (c) methyl anthranilate, (d) phenylacetic acid and (e) ethyl thiglycate. A sweetness enhancer containing.
[2] A food or drink containing a sugar-based sweetness component to which the above-mentioned sweetness enhancer is added.
The concentration of sweetness enhancer in food and drink
(A) 4,5-Epoxy-2E-decenal: 0.01ppt-10ppb,
(B) Wine lactone: 0.001 ppt to 50 ppb,
(C) Methyl anthranilate: 1 ppt-10 ppm,
(D) Phenylacetic acid: 1ppt-10ppm, or
(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
A food or drink containing a sugar-based sweetness component, which is characterized by being.
〔３〕上記の甘味増強剤を、
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、または、
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、
の濃度で糖質系甘味成分を含む飲食品に添加することを特徴とする糖質系甘味成分含有飲食品の甘味増強方法。
〔４〕糖質系甘味成分が、ショ糖（砂糖）、ブドウ糖、果糖、果糖ブドウ糖液糖、水あめ、麦芽糖、糖アルコール類、メープルシュガーまたは蜂蜜である上記の甘味増強方法。
〔５〕ショ糖含有飲食品に添加する場合に、飲食品中のショ糖濃度が１．２％増量に相当する甘味増強力を有する上記の甘味増強剤。
[3] The above sweetness enhancer can be used.
(A) 4,5-Epoxy-2E-decenal: 0.01ppt-10ppb,
(B) Wine lactone: 0.001 ppt to 50 ppb,
(C) Methyl anthranilate: 1 ppt-10 ppm,
(D) Phenylacetic acid: 1ppt-10ppm, or
(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
A method for enhancing the sweetness of a food or drink containing a sugar-based sweetness component, which comprises adding the sugar-based sweetness component to a food or drink containing the sugar-based sweetness component at the concentration of.
[4] The above-mentioned method for enhancing sweetness, wherein the sugar-based sweetness component is sucrose (sugar), glucose, fructose, fructose-glucose liquid sugar, water candy, maltose, sugar alcohols, maple sugar or honey.
[5] The above-mentioned sweetness enhancer having a sweetness enhancing ability corresponding to an increase in sucrose concentration in the food or drink by 1.2% when added to a sucrose-containing food or drink.
〔６〕食品用香料と、（ａ）４，５−エポキシ−２Ｅ−デセナール、（ｂ）ワインラクトン、（ｃ）アントラニル酸メチル、（ｄ）フェニル酢酸および（ｅ）チグリン酸エチルからなる群より選ばれる少なくとも１種の甘味増強剤とを含む甘味増強用香料組成物。
〔７〕甘味増強用香料組成物における甘味増強剤の濃度が、
(ａ) ４，５−エポキシ−２Ｅ−デセナール：１０ｐｐｔ〜１０ｐｐｍ、
(ｂ) ワインラクトン：１ｐｐｔ〜５０ｐｐｍ、
(ｃ) アントラニル酸メチル：１ｐｐｂ〜１０，０００ｐｐｍ、
(ｄ) フェニル酢酸：１ｐｐｂ〜１０，０００ｐｐｍ、
(ｅ) チグリン酸エチル：１０ｐｐｂ〜１０，０００ｐｐｍ、
である上記の甘味増強用香料組成物。
[6] From the group consisting of food flavors and (a) 4,5-epoxy-2E-decenal, (b) wine lactone, (c) methyl anthranilate, (d) phenylacetic acid and (e) ethyl tiglic acid. A sweetness-enhancing flavor composition comprising at least one selected sweetness-enhancing agent.
[7] The concentration of the sweetness enhancer in the sweetness enhancer flavor composition is
(a) 4,5-Epoxy-2E-decenal: 10 pt-10 ppm,
(b) Wine lactone: 1 ppt-50 ppm,
(c) Methyl anthranilate: 1 ppb to 10,000 ppm,
(d) Phenylacetic acid: 1 ppb to 10,000 ppm,
(E) Ethyl tiglic acid: 10 ppb to 10,000 ppm,
The above-mentioned sweetness-enhancing fragrance composition.
〔８〕上記の甘味増強用香料組成物が添加されてなる糖質系甘味成分を含む飲食品であって、
飲食品中の甘味増強剤の濃度が、
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、または、
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、
であることを特徴とする糖質系甘味成分含有飲食品。
〔９〕上記の甘味増強用香料組成物を、
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、または、
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、
の濃度で糖質系甘味成分を含む飲食品に添加することを特徴とする糖質系甘味成分含有飲食品の甘味増強方法。
[8] A food or drink containing a sugar-based sweetness component to which the above-mentioned flavor composition for enhancing sweetness is added.
The concentration of sweetness enhancer in food and drink
(A) 4,5-Epoxy-2E-decenal: 0.01ppt-10ppb,
(B) Wine lactone: 0.001 ppt to 50 ppb,
(C) Methyl anthranilate: 1 ppt-10 ppm,
(D) Phenylacetic acid: 1ppt-10ppm, or
(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
A food or drink containing a sugar-based sweetness component, which is characterized by being.
[9] The above-mentioned sweetness-enhancing perfume composition,
(A) 4,5-Epoxy-2E-decenal: 0.01ppt-10ppb,
(B) Wine lactone: 0.001 ppt to 50 ppb,
(C) Methyl anthranilate: 1 ppt-10 ppm,
(D) Phenylacetic acid: 1ppt-10ppm, or
(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
A method for enhancing the sweetness of a food or drink containing a sugar-based sweetness component, which comprises adding the sugar-based sweetness component to a food or drink containing the sugar-based sweetness component at the concentration of.
〔１０〕糖質系甘味成分が、ショ糖（砂糖）、ブドウ糖、果糖、果糖ブドウ糖液糖、水あめ、麦芽糖、糖アルコール類、メープルシュガーまたは蜂蜜である上記の甘味増強方法。〔１１〕ショ糖含有飲食品に添加する場合に、飲食品中のショ糖濃度が１．２％増量に相当する甘味増強力を有する上記の甘味増強用香料組成物。
〔１２〕上記の甘味増強剤を果汁に添加することで、果汁の甘味を増強させることを特徴とする果汁の甘味増強方法。
〔１３〕果汁がアップル、ピーチ、グレープおよびオレンジのいずれかであることを特徴とする上記の果汁の甘味増強方法。
[10] The above-mentioned method for enhancing sweetness, wherein the sugar-based sweetness component is sucrose (sugar), glucose, fructose, fructose-glucose liquid sugar, water candy, maltose, sugar alcohols, maple sugar or honey. [11] The above-mentioned flavor composition for enhancing sweetness, which has a sweetness enhancing ability corresponding to an increase in sucrose concentration in the food or drink by 1.2% when added to a food or drink containing sucrose.
[12] A method for enhancing the sweetness of fruit juice, which comprises adding the above-mentioned sweetness enhancer to fruit juice to enhance the sweetness of the fruit juice.
[13] The above-mentioned method for enhancing the sweetness of fruit juice, wherein the fruit juice is any of apple, peach, grape and orange.
本発明の甘味増強剤および甘味増強用香料組成物は、極微量の添加で飲食品の嗜好性を損なうことなく、自然に、甘味を増強することができる。
本発明の甘味増強剤および甘味増強用香料組成物は、甘味を増強させたい飲食品、低糖食品、すなわち糖分の添加量を減らしたいにもかかわらず、風味や嗜好性の低下の点でそれが制限されているような糖分含有飲食品に好適である。
The sweetness enhancer and the sweetness-enhancing flavor composition of the present invention can naturally enhance the sweetness without impairing the palatability of foods and drinks by adding a very small amount.
The sweetness enhancer and flavor composition for enhancing sweetness of the present invention are foods and drinks for enhancing sweetness, low-sugar foods, that is, despite the desire to reduce the amount of sugar added, it is possible to reduce the flavor and palatability. Suitable for sugar-containing foods and drinks that are restricted.
〔１〕甘味増強剤
本発明の甘味増強剤に用いる有効成分の４，５−エポキシ−２Ｅ−デセナール、ワインラクトン、アントラニル酸メチル、フェニル酢酸およびチグリン酸エチルは、従来、香料として用いられているものであり、通常の用途を下記に記載する。
これらの化合物は化学構造上の共通点はない。それにもかかわらず、共通して甘味増強効果を有することは極めて意外であった。
[1] Sweetness enhancer The active ingredients 4,5-epoxy-2E-decenal, wine lactone, methyl anthranilate, phenylacetic acid and ethyl tiglic acid used in the sweetness enhancer of the present invention have been conventionally used as flavors. The usual uses are described below.
These compounds have nothing in common in chemical structure. Nevertheless, it was extremely surprising that they had a common sweetness-enhancing effect.
（ａ）４，５−エポキシ−２Ｅ−デセナール
４，５−エポキシ−２Ｅ−デセナールは、cis-4,5-epoxy-(E)-2-decenalとtrans-4,5-epoxy-(E)-2-decenalがあり、そのいずれか一方または両方を用いることができる。本成分は、セイロン紅茶の香気寄与成分として見出された成分で、通常は金属様の風味を有する。
当該化合物は、化学的に合成したものでもよく、植物などの天然原料トマト、ポテト、シトラスフルーツなどから抽出・精製して得られたものでもよい。少量であれば市販されている試薬を使用できる。
(A) 4,5-Epoxy-2E-Desenal 4,5-Epoxy-2E-Desenal is cis-4,5-epoxy- (E) -2-decenal and trans-4,5-epoxy- (E). There is -2-decenal, and one or both of them can be used. This component is a component found as an aroma contributing component of Ceylon black tea, and usually has a metallic flavor.
The compound may be chemically synthesized, or may be obtained by extracting and purifying from natural raw materials such as plants such as tomatoes, potatoes and citrus fruits. Commercially available reagents can be used in small amounts.
（ｂ）ワインラクトン
ワインラクトン（Wine Lactone）は、白ワイン中に見出された香気物質であり、化合物名は３，６−ジメチル−３ａ，４，５，７ａ−テトラヒドロ−１−ベンゾフラン−２−（３Ｈ）−オンである。ココナッツ様、あるいはウッディーな香りとされ、グレープフルーツやオレンジの香気寄与成分として知られる。
当該化合物は、化学的に合成したものでもよく、植物などの天然原料シトラスフルーツなどから抽出・精製して得られたものでもよい。少量であれば市販されている試薬を使用できる。
(B) Wine Lactone Wine Lactone is an aroma substance found in white wine, and the compound names are 3,6-dimethyl-3a, 4,5,7a-tetrahydro-1-benzofuran-2. -(3H) -On. It has a coconut-like or woody scent and is known as a scent-contributor to grapefruit and orange.
The compound may be chemically synthesized, or may be obtained by extracting and purifying from a natural raw material such as citrus fruit such as a plant. Commercially available reagents can be used in small amounts.
（ｃ）アントラニル酸メチル
アントラニル酸メチル（Methyl anthranilate）は、ブドウやジャスミンに含まれる香気成分であり、別名：メチル ２−アミノベンゾエート又はメチルアンスラニレートである。
花様の香気を有し、多くのフレグランスに利用されている。またグレープ様の特徴成分でもある。
当該化合物は、化学的に合成したものでもよく、植物などの天然原料グレープ、シトラスフルーツなどから抽出・精製して得られたものでもよい。少量であれば市販されている試薬を使用できる。
(C) Methyl anthranilate Methyl anthranilate is an aroma component contained in grapes and jasmine, and is also known as methyl 2-aminobenzoate or methyl anthranilate.
It has a floral scent and is used in many fragrances. It is also a grape-like characteristic component.
The compound may be chemically synthesized, or may be obtained by extracting and purifying from natural raw material grapes such as plants, citrus fruits and the like. Commercially available reagents can be used in small amounts.
（ｄ）フェニル酢酸
フェニル酢酸（Phenylacetic acid）は，ハチミツ様、花様、ココア様の香気を有する。
当該化合物は、化学的に合成したものでもよく、植物などの天然原料ライチ、シトラスフルーツなどから抽出・精製して得られたものでもよい。少量であれば市販されている試薬を使用できる。
(D) Phenylacetic acid Phenylacetic acid has a honey-like, flower-like and cocoa-like aroma.
The compound may be chemically synthesized, or may be obtained by extracting and purifying from a natural raw material lychee such as a plant, citrus fruit, or the like. Commercially available reagents can be used in small amounts.
（ｅ）チグリン酸エチル
チグリン酸エチル（Ethyl tiglate）は、別名：エチル トランス−２−メチル−２−ブテノエート又はエチル２−メチルクロトネートであり、土様、ナッツ様、フルーツ様の
香気を有する。
当該化合物は、化学的に合成したものでもよく、植物などの天然原料グレープ、ストロベリーなどから抽出・精製して得られたものでもよい。少量であれば市販されている試薬を使用できる。
これらの中でも、チグリン酸エチルが飲食品の風味を損なうことなく、甘味を増強するという目的に好適である。
(E) Ethyl tiglate Ethyl tiglate is also known as ethyl trans-2-methyl-2-butenoate or ethyl 2-methylcrotonate and has earthy, nutty and fruity aromas.
The compound may be chemically synthesized, or may be obtained by extracting and purifying from natural raw materials such as plants such as grapes and strawberries. Commercially available reagents can be used in small amounts.
Among these, ethyl titrinate is suitable for the purpose of enhancing the sweetness without impairing the flavor of food and drink.
甘味増強剤を糖質系甘味成分を含む飲食品に添加する場合は、飲食品中の甘味増強剤の濃度が以下の範囲となるように配合する。
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ
好ましくは、
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．１ｐｐｔ〜１ｐｐｂ
（ｂ）ワインラクトン：０．０１ｐｐｔ〜５ｐｐｂ
（ｃ）アントラニル酸メチル：１０ｐｐｔ〜１ｐｐｍ
（ｄ）フェニル酢酸：１０ｐｐｔ〜５ｐｐｍ
（ｅ）チグリン酸エチル：１００ｐｐｔ〜５ｐｐｍ
より好ましくは、
（ａ）４，５−エポキシ−２Ｅ−デセナール：１ｐｐｔ〜５００ｐｐｔ
（ｂ）ワインラクトン：０．１ｐｐｔ〜２．５ｐｐｂ
（ｃ）アントラニル酸メチル：１００ｐｐｔ〜１００ｐｐｂ
（ｄ）フェニル酢酸：１００ｐｐｔ〜１ｐｐｍ
（ｅ）チグリン酸エチル：１ｐｐｂ〜１ｐｐｍ
なお、有効成分（ａ）〜（ｅ）を２以上組み合わせる場合は、各成分が上記の配合量の範囲内となるように適宜調整する。
有効成分（ａ）〜（ｅ）が、それぞれの下限値未満であれば甘味増強効果が感じられなくなり、上限値を超えると嗜好性が低下したり、飲食品に添加した際、溶解が困難になったりする。
When the sweetness enhancer is added to a food or drink containing a sugar-based sweetness component, it is blended so that the concentration of the sweetness enhancer in the food or drink is within the following range.
(A) 4,5-Epoxy-2E-decenal: 0.01ppt-10ppb
(B) Wine lactone: 0.001 pt to 50 ppb
(C) Methyl anthranilate: 1 pt-10 ppm
(D) Phenylacetic acid: 1ppt-10ppm
(E) Ethyl tiglic acid: 10 pt to 10 ppm
Preferably,
(A) 4,5-Epoxy-2E-decenal: 0.1 pt to 1 ppb
(B) Wine lactone: 0.01 pt to 5 ppb
(C) Methyl anthranilate: 10 ppt to 1 ppm
(D) Phenylacetic acid: 10 ppt to 5 ppm
(E) Ethyl titrinate: 100 ppt to 5 ppm
More preferably
(A) 4,5-Epoxy-2E-decenal: 1 pt to 500 pt
(B) Wine lactone: 0.1 pt to 2.5 ppb
(C) Methyl anthranilate: 100 pt to 100 ppb
(D) Phenylacetic acid: 100 ppt to 1 ppm
(E) Ethyl tiglic acid: 1 ppb to 1 ppm
When two or more active ingredients (a) to (e) are combined, each component is appropriately adjusted so as to be within the above-mentioned blending amount range.
If the active ingredients (a) to (e) are less than the respective lower limit values, the sweetness enhancing effect is not felt, and if the active ingredients (a) to (e) exceed the upper limit values, the palatability is lowered or when added to foods and drinks, it becomes difficult to dissolve. Or become.
〔２〕甘味増強用香料組成物
本発明の甘味増強用香料組成物は、食品用香料と、前記甘味増強剤とを含む組成物である。前述の通り、本発明の甘味増強剤は、従来、香料として使用されているので、組み合わせる食品用香料は有効成分（ａ）〜（ｅ）以外の他の香料成分である。
本発明の甘味増強剤と組み合わせる他の香料成分としては、特に制限は無く、用途や目的に応じて従来から使用されていた種々の香料素材が使用可能である。
具体的にはイソチオシアネート類、インドール及びその誘導体、エーテル類、エステル類、ケトン類、脂肪酸類、脂肪族高級アルコール類、脂肪族高級アルデヒド類、脂肪族高級炭化水素類、チオエーテル類、チオール類、テルペン系炭化水素類、フェノールエーテル類、フェノール類、フルフラール及びその誘導体、芳香族アルコール類、芳香族アルデヒド類、ラクトン類や、各種香辛料抽出物や天然香料、合成香料等の従来公知の香料素材があげられる。
[2] Sweetness-enhancing flavor composition The sweetness-enhancing flavor composition of the present invention is a composition containing a food-grade flavor and the sweetness-enhancing agent. As described above, since the sweetness enhancer of the present invention has been conventionally used as a flavoring agent, the food flavoring to be combined is a flavoring ingredient other than the active ingredients (a) to (e).
The other flavor components to be combined with the sweetness enhancer of the present invention are not particularly limited, and various flavor materials conventionally used can be used depending on the intended use and purpose.
Specifically, isothiocyanates, indols and their derivatives, ethers, esters, ketones, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, thioethers, thiols, etc. Conventionally known fragrance materials such as terpene hydrocarbons, phenol ethers, phenols, furfurals and their derivatives, aromatic alcohols, aromatic aldehydes, lactones, various spice extracts, natural fragrances, synthetic fragrances, etc. can give.
甘味増強用香料組成物における甘味増強剤の濃度は、以下の通りである。
(ａ) ４，５−エポキシ−２Ｅ−デセナール：１０ｐｐｔ〜１０ｐｐｍ
(ｂ) ワインラクトン：１ｐｐｔ〜５０ｐｐｍ
(ｃ) アントラニル酸メチル：１ｐｐｂ〜１０，０００ｐｐｍ
(ｄ) フェニル酢酸：１ｐｐｂ〜１０，０００ｐｐｍ
(ｅ) チグリン酸エチル：１０ｐｐｂ〜１０，０００ｐｐｍ
好ましくは、
（ａ）４，５−エポキシ−２Ｅ−デセナール：１００ｐｐｔ〜１ｐｐｍ
（ｂ）ワインラクトン：１０ｐｐｔ〜５ｐｐｍ
（ｃ）アントラニル酸メチル：１０ｐｐｂ〜１，０００ｐｐｍ
（ｄ）フェニル酢酸：１０ｐｐｂ〜５，０００ｐｐｍ
（ｅ）チグリン酸エチル：１００ｐｐｂ〜５，０００ｐｐｍ
より好ましくは、
（ａ）４，５−エポキシ−２Ｅ−デセナール：１ｐｐｂ〜５００ｐｐｂ
（ｂ）ワインラクトン：１００ｐｐｔ〜２．５ｐｐｍ
（ｃ）アントラニル酸メチル：１００ｐｐｂ〜１００ｐｐｍ
（ｄ）フェニル酢酸：１００ｐｐｂ〜１，０００ｐｐｍ
（ｅ）チグリン酸エチル：１ｐｐｍ〜１，０００ｐｐｍ
なお、有効成分（ａ）〜（ｅ）を２以上組み合わせる場合は、各成分が上記の配合量の範囲内となるように適宜調整する。
The concentration of the sweetness enhancer in the sweetness enhancer flavor composition is as follows.
(a) 4,5-Epoxy-2E-decenal: 10ppt-10ppm
(b) Wine lactone: 1 ppt ~ 50 ppm
(c) Methyl anthranilate: 1 ppb to 10,000 ppm
(d) Phenylacetic acid: 1 ppb to 10,000 ppm
(E) Ethyl tiglic acid: 10 ppb to 10,000 ppm
Preferably,
(A) 4,5-Epoxy-2E-decenal: 100 pt to 1 ppm
(B) Wine lactone: 10 ppt to 5 ppm
(C) Methyl anthranilate: 10 ppb to 1,000 ppm
(D) Phenylacetic acid: 10 ppb to 5,000 ppm
(E) Ethyl titrinate: 100 ppb to 5,000 ppm
More preferably
(A) 4,5-Epoxy-2E-decenal: 1 ppb to 500 ppb
(B) Wine lactone: 100 ppt ~ 2.5 ppm
(C) Methyl anthranilate: 100 ppb-100 ppm
(D) Phenylacetic acid: 100 ppb to 1,000 ppm
(E) Ethyl titrinate: 1 ppm to 1,000 ppm
When two or more active ingredients (a) to (e) are combined, each component is appropriately adjusted so as to be within the above-mentioned blending amount range.
甘味増強用香料組成物は、甘味増強剤、香料、及び必要に応じて食品添加物や賦形剤などを適宜添加し及び混合することにより製造することができ、配合する順序や間隔も特に制限されることはない。製剤形態も特に制限されることはなく、使用目的に応じて適宜選択することができる。 The sweetness-enhancing flavor composition can be produced by appropriately adding and mixing a sweetness enhancer, a flavor, and if necessary, food additives and excipients, and the order and intervals of blending are particularly limited. Will not be done. The form of the formulation is not particularly limited, and can be appropriately selected depending on the purpose of use.
〔３〕飲食品
本発明でいう飲食品とは、糖質系甘味成分を含み、甘味を増強することに適した飲食品であれば、天然物や加工品、素材や製品など特に制限はない。
糖質系甘味成分として、ショ糖（砂糖）、水あめ、麦芽糖、ぶどう糖、果糖、糖アルコール類、異性化糖、メープルシュガーまたは蜂蜜などを例示することができる。砂糖は原料作物や精製の態様を問わず広く適用することができる。
特に、ショ糖や果糖ブドウ糖液糖などの天然甘味料による甘味が付与された飲食品が望ましい。
なかでも一般に市販されている容器詰め飲料、コーヒー飲料、シトラス系飲料、乳系飲料、紅茶系飲料、フルーツ系飲料、炭酸飲料、アルコール系飲料、機能性飲料、フレーバードウォーターなどが例示される。
あるいはアイスクリーム、シャーベット等の冷菓類、ゼリー、プリン、羊羹等のデザート類、クッキー、ケーキ、チョコレート、チューイングガム、饅頭等の菓子類、菓子パン、食パン等のパン類、ジャム類、ラムネ、タブレット、錠菓類などが例示される。
[3] Foods and Foods The foods and drinks referred to in the present invention are not particularly limited as long as they contain sugar-based sweetness components and are suitable for enhancing sweetness, such as natural products, processed products, materials and products. ..
Examples of the sugar-based sweetening component include sucrose (sugar), water candy, maltose, glucose, fructose, sugar alcohols, isomerized sugar, maple sugar, and honey. Sugar can be widely applied regardless of the raw material crop or the mode of refining.
In particular, foods and drinks sweetened with natural sweeteners such as sucrose and fructose-glucose liquid sugar are desirable.
Examples thereof include packaged beverages, coffee beverages, citrus beverages, dairy beverages, tea beverages, fruit beverages, carbonated beverages, alcoholic beverages, functional beverages, flavored waters, etc., which are generally commercially available.
Alternatively, frozen desserts such as ice cream and sherbet, desserts such as jelly, pudding and yokan, sweets such as cookies, cakes, chocolate, chewing gum and buns, breads such as sweet bread and bread, jams, ramune, tablets and tablets. Examples include confectionery.
また、本発明の甘味増強剤または甘味増強用香料組成物は、果糖を主にブドウ糖やショ糖を含む果汁の甘味感増強に優れ、果汁のフルーツ感や爽快感を損なわずに甘味を増強できる。
本発明でいう果汁とは、果実を破砕して搾汁し、皮や種子等を除去したものをいう。工業的に大量生産される果汁は搾汁されてから濃縮工程を行う濃縮還元タイプと呼ばれるものが多い。この濃縮工程により果汁の香気のロスや甘味の変質による果汁本来の風味が失われる。
このような果汁の中でも本発明はアップル、ピーチ、グレープ、オレンジ、パインアップルなどストレートＢｒｉｘが８以上と日本果汁規格で定められている果汁に適している。
Further, the sweetness enhancer or the sweetness enhancing flavor composition of the present invention is excellent in enhancing the sweetness of fruit juice containing fructose mainly glucose and sucrose, and can enhance the sweetness without impairing the fruitiness and refreshing feeling of the fruit juice. ..
The fruit juice referred to in the present invention refers to a fruit juice obtained by crushing and squeezing the fruit to remove skins, seeds and the like. Many industrially mass-produced fruit juices are called concentrated reduction type, in which the juice is squeezed and then concentrated. By this concentration process, the original flavor of the juice is lost due to the loss of the aroma of the juice and the alteration of the sweetness.
Among such fruit juices, the present invention is suitable for fruit juices such as apple, peach, grape, orange, and pineapple whose straight Brix is 8 or more, which is defined by the Japanese fruit juice standard.
〔４〕甘味増強剤または甘味増強用香料組成物の適用
本発明において、飲食品に甘味増強剤または甘味増強用香料組成物を添加する場合、当該甘味増強剤または甘味増強用香料組成物の有効成分を直接添加することも可能であるが
、有効成分を水、エタノール、プロピレングリコールなどの有機溶剤、食用油脂などに希釈した製剤として使用することもできる。
なお、飲食品全体の呈味バランスを取るためには甘味増強剤単独よりも甘味増強用香料組成物として飲食品に添加することが望ましい。
香料組成物としては、甘味増強剤を所定量含有していれば特に剤型等に限定されることはない。このような香料組成物には、対象となる飲食物に０．０１〜１質量％添加されるが、なかでも０.１質量％添加することが一般的である。
[4] Application of Sweetness Enhancer or Sweetness Enhancer Fragrance Composition In the present invention, when a sweetness enhancer or sweetness enhancer fragrance composition is added to a food or drink, the sweetness enhancer or sweetness enhancer fragrance composition is effective. Although the ingredient can be added directly, the active ingredient can also be used as a preparation diluted with water, an organic solvent such as ethanol or propylene glycol, or edible oil or fat.
In order to balance the taste of the whole food and drink, it is desirable to add it to the food and drink as a sweetness enhancing flavor composition rather than the sweetness enhancer alone.
The flavor composition is not particularly limited to a dosage form or the like as long as it contains a predetermined amount of a sweetness enhancer. To such a flavor composition, 0.01 to 1% by mass is added to the target food or drink, and 0.1% by mass is generally added.
飲食品を製造する工程において、本発明の甘味増強剤または甘味増強用香料組成物を飲食品に添加する場合の添加時期は、最終的に飲食品に必要量含まれていれば、いずれの工程で添加しても構わないし、添加方法も適宜採用できる。
一般的な食品用香料や食品添加物と同様の方法で、飲食品に適用でき、特別な添加方法は不要なので飲食品製造に支障を来すことはない。
In the process of producing a food or drink, when the sweetness enhancer or the flavor composition for enhancing the sweetness of the present invention is added to the food or drink, the addition time is any step as long as the required amount is finally contained in the food or drink. It may be added in the above, and the addition method can be appropriately adopted.
It can be applied to foods and drinks in the same way as general food flavors and food additives, and no special addition method is required, so it does not interfere with food and drink production.
次に実施例を示して本発明をさらに具体的に説明するが、本発明は、これらの実施例に限定されるものではない。 Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
＜Ｉ＞ 甘味増強剤の調製
以下の有効成分を溶媒のエタノールで希釈して、表１と表２に記載の濃度の甘味増強剤を調製した（実施例１〜２９、比較例１〜１０）。
（ａ）小川香料社製のシスおよび／またはトランス−４，５−エポキシ−２Ｅ−デセナール（以下、単に「エポキシデセナール」という）を使用した。
（ｂ）小川香料社製ワインラクトンを使用した。
（ｃ）ＳＩＧＭＡ-ＡＬＤＲＩＣＨ社製のアントラニル酸メチルを使用した。
（ｄ）ＳＩＧＭＡ-ＡＬＤＲＩＣＨ社製のフェニル酢酸を使用した。
（ｅ）ＳＩＧＭＡ-ＡＬＤＲＩＣＨ社製のチグリン酸エチルを使用した。
<I> Preparation of sweetness enhancer The following active ingredients were diluted with ethanol as a solvent to prepare sweetness enhancers having the concentrations shown in Tables 1 and 2 (Examples 1 to 29 and Comparative Examples 1 to 10). ..
(A) Sith and / or trance-4,5-epoxy-2E-decenal manufactured by Ogawa & Co., Ltd. (hereinafter, simply referred to as "epoxy desenal") was used.
(B) Wine lactone manufactured by Ogawa & Co., Ltd. was used.
(C) Methyl anthranilate manufactured by SIGMA-ALDRICH was used.
(D) Phenylacetic acid manufactured by SIGMA-ALDRICH was used.
(E) Ethyl titrinate manufactured by SIGMA-ALDRICH was used.
＜II＞ 飲食品の調製
次に、上記の甘味増強剤を添加して甘味増強効果を試験するため、果糖、ショ糖、果糖ブドウ糖液糖を含む各種の飲食品を調製した（調製例１〜９）。
<II> Preparation of foods and drinks Next, in order to add the above-mentioned sweetness enhancer and test the sweetness enhancing effect, various foods and drinks containing fructose, sucrose, and fructose-glucose liquid sugar were prepared (Preparation Examples 1 to 1). 9).
〔調製例１〕（アップル果汁入り飲料）
市販の１／５アップル混濁濃縮果汁２０ｇにイオン交換水９８０ｇを加え均一に撹拌し
、アップル果汁入り飲料を調製した。
[Preparation Example 1] (Beverage containing apple juice)
980 g of ion-exchanged water was added to 20 g of commercially available 1/5 apple turbid concentrated fruit juice and stirred uniformly to prepare a beverage containing apple juice.
〔調製例２〕（ピーチ果汁入り飲料）
市販の１／４ピーチ混濁濃縮果汁２５ｇにイオン交換水９７５ｇを加え均一に撹拌し、ピーチ果汁入り飲料を調製した。
[Preparation Example 2] (Beverage containing peach juice)
Ion-exchanged water (975 g) was added to 25 g of commercially available 1/4 peach turbid concentrated juice and stirred uniformly to prepare a beverage containing peach juice.
〔調製例３〕（グレープ果汁入り飲料）
市販の１／６グレープ混濁濃縮果汁１７ｇにイオン交換水９８３ｇを加え均一に撹拌し、グレープ果汁入り飲料を調製した。
[Preparation Example 3] (Beverage containing grape juice)
983 g of ion-exchanged water was added to 17 g of commercially available 1/6 grape turbid concentrated juice and stirred uniformly to prepare a beverage containing grape juice.
〔調製例４〕（オレンジ果汁入り飲料）
市販の１／５オレンジ混濁濃縮果汁２０ｇにイオン交換水９８０ｇを加え均一に撹拌し、オレンジ果汁入り飲料を調製した。
[Preparation Example 4] (Beverage containing orange juice)
980 g of ion-exchanged water was added to 20 g of commercially available 1/5 orange turbid concentrated fruit juice and stirred uniformly to prepare a beverage containing orange juice.
〔調製例５〕（ミルクコーヒー）
粉砕したコーヒー豆を１０倍量の湯（９０〜９５℃）でドリップしコーヒー抽出液を得、表２記載の原料を混合してホモジナイズしたのち、１２５℃で２０分間殺菌しミルクコーヒーを調製した。
[Preparation Example 5] (Milk Coffee)
The crushed coffee beans were drip in 10 times the amount of hot water (90 to 95 ° C.) to obtain a coffee extract, the raw materials shown in Table 2 were mixed and homogenized, and then sterilized at 125 ° C. for 20 minutes to prepare milk coffee. ..
〔調製例６〕（乳飲料）
表４に記載の原料を混合し、ホモジナイズし、９０℃×１０分で殺菌し乳飲料を調製した。
[Preparation Example 6] (Milk Beverage)
The raw materials shown in Table 4 were mixed, homogenized, and sterilized at 90 ° C. for 10 minutes to prepare a milk beverage.
〔調製例７〕（はっ酵乳：ドリンクタイプのヨーグルト）
表５に記載の原料を混合し、ホモジナイズし、はっ酵乳（ドリンクタイプのヨーグルト）を調製した。
[Preparation Example 7] (Fermented milk: drink-type yogurt)
The raw materials shown in Table 5 were mixed and homogenized to prepare fermented milk (drink type yogurt).
〔調製例８〕（乳酸菌飲料）
ペクチンとショ糖を液糖と水に加え加温溶解した後、室温に戻してから乳製品乳酸菌飲料(殺菌)、脱脂粉乳溶液と混合し、１０％クエン酸水溶液を少しずつ添加し、乳酸菌飲料を調製した。
[Preparation Example 8] (Lactic Acid Bacteria Beverage)
Pectin and sucrose are added to liquid sugar and water to heat and dissolve, then the temperature is returned to room temperature, mixed with dairy product lactic acid bacteria beverage (sterilization) and skim milk powder solution, and 10% citric acid aqueous solution is added little by little to lactic acid bacteria beverage. Was prepared.
〔調製例９〕（アイスクリーム）
水飴、牛乳、卵黄、水、脱脂粉乳を配合し、４０〜５０℃で加温溶解し、砂糖と乳化安定剤の混合したものを添加した。ついでバター、色素を添加し７０℃×３０分殺菌した。香料を添加した後、冷凍してアイスクリームを調製した。各原材料の配合量は表７に記載した。
[Preparation Example 9] (Ice cream)
Syrup, milk, egg yolk, water, and skim milk powder were mixed, heated and dissolved at 40 to 50 ° C., and a mixture of sugar and an emulsion stabilizer was added. Then, butter and pigment were added and sterilized at 70 ° C. for 30 minutes. After adding the flavor, it was frozen to prepare ice cream. The blending amount of each raw material is shown in Table 7.
＜III＞ 評価試験
以下、実施例および比較例の甘味増強剤を、調製例１〜９で調製した飲食品に配合して、甘味増強効果に関して、パネルによる官能評価試験を行った。
<III> Evaluation Test The following, the sweetness enhancers of Examples and Comparative Examples were blended with the foods and drinks prepared in Preparation Examples 1 to 9, and a sensory evaluation test was conducted by a panel regarding the sweetness enhancing effect.
〔試験例１〕（エポキシデセナールの効果）
調製例１、２、３、４の果汁入り飲料に対し、比較例１、２および実施例１、２、３の甘味増強剤を０．１％添加した（有効成分の飲料中の濃度は表１の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準は以下の８段階とした。
各評価点の平均値を表８に示した。評価点が３を超えた場合、効果があると判定した。
[Test Example 1] (Epoxy desenal effect)
To the beverage containing fruit juice of Preparation Examples 1, 2, 3 and 4, 0.1% of the sweetness enhancers of Comparative Examples 1 and 2 and Examples 1, 2 and 3 were added (the concentration of the active ingredient in the beverage is shown in the table). 1/1000 of 1).
The sensory evaluation was performed by a panel of 10 proficient people, and the evaluation items were "sweetness" and "unpleasant taste / odor". And said.
The average value of each evaluation point is shown in Table 8. When the evaluation score exceeds 3, it is judged to be effective.
０点：無添加品と差無し
１点：無添加品との差をわずかに感じる。
２点：無添加品との差をやや感じる。
３点：無添加品との差を感じる。
４点：無添加品との差を相当感じる。
５点：無添加品との差を強く感じる。
６点：無添加品との差をかなり感じる。
７点：無添加品との差を非常に強く感じる。
0 points: No difference from additive-free products 1 point: I feel a slight difference from additive-free products.
2 points: I feel a little difference from the additive-free product.
3 points: I feel the difference from the additive-free product.
4 points: I feel a considerable difference from the additive-free product.
5 points: I strongly feel the difference from the additive-free product.
6 points: I feel a considerable difference from the additive-free product.
7 points: I feel the difference from the additive-free product very strongly.
表８から明らかなように、各種果汁入り飲料にエポキシデセナールを０．０１ｐｐｔ〜１０ｐｐｂ、好ましくは０．１ｐｐｔ〜１ｐｐｂ、より好ましくは１ｐｐｔ〜５００ｐｐｔ添加することにより飲食品本来の風味を損ねることなく甘味増強効果がみられた。 As is clear from Table 8, the original flavor of foods and drinks is impaired by adding 0.01 ppt to 10 pppb, preferably 0.1 ppt to 1 pppb, more preferably 1 ppt to 500 ppt of epoxy desenal to various fruit juice-containing beverages. There was no sweetness enhancing effect.
〔試験例２〕（ワインラクトンの効果）
調製例１、２、３、４の果汁入り飲料に対し、比較例３、４および実施例４、５、６の甘味増強剤を０．１％添加した（有効成分の飲料中の濃度は表１の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表９に示した。評価点が３を超えた場合，効果があると判定した。
[Test Example 2] (Effect of wine lactone)
To the beverage containing fruit juice of Preparation Examples 1, 2, 3 and 4, 0.1% of the sweetness enhancers of Comparative Examples 3 and 4 and Examples 4, 5 and 6 were added (the concentration of the active ingredient in the beverage is shown in the table). 1/1000 of 1).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 9. When the evaluation score exceeded 3, it was judged to be effective.
表９から明らかなように、各種果汁入り飲料にワインラクトンを０．００１ｐｐｔ〜５０ｐｐｂ、好ましくは０．０１ｐｐｔ〜５ｐｐｂ、より好ましくは０．１ｐｐｔ〜２．５ｐｐｂ添加することにより飲食品本来の風味を損ねることなく甘味増強効果がみられた。 As is clear from Table 9, by adding 0.001 pt to 50 ppb, preferably 0.01 pt to 5 ppb, and more preferably 0.1 pt to 2.5 ppb of wine lactone to various fruit juice-containing beverages, the original flavor of the food or drink can be obtained. The effect of enhancing sweetness was observed without impairing.
〔試験例３〕（アントラニル酸メチルの効果）
調製例１、２、３、４の果汁入り飲料に対し、比較例５、６および実施例７、８、９の甘味増強剤を０．１％添加した（有効成分の飲料中の濃度は表１の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異
臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表１０に示した。評価点が３を超えた場合，効果があると判定した。
[Test Example 3] (Effect of methyl anthranilate)
To the beverage containing fruit juice of Preparation Examples 1, 2, 3 and 4, 0.1% of the sweetness enhancers of Comparative Examples 5 and 6 and Examples 7, 8 and 9 were added (the concentration of the active ingredient in the beverage is shown in the table). 1/1000 of 1).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 10. When the evaluation score exceeded 3, it was judged to be effective.
表１０から明らかなように、各種果汁入り飲料にアントラニル酸メチルを１ｐｐｔ〜１０ｐｐｍ、好ましくは１０ｐｐｔ〜１ｐｐｍ、より好ましくは１００ｐｐｔ〜１００ｐｐｂ添加することにより飲食品本来の風味を損ねることなく甘味増強効果がみられた。 As is clear from Table 10, by adding methyl anthranilate to beverages containing various fruit juices at 1 ppt to 10 ppm, preferably 10 ppt to 1 ppm, more preferably 100 ppt to 100 pppb, the sweetness enhancing effect is obtained without impairing the original flavor of the food or drink. It was seen.
〔試験例４〕（フェニル酢酸の効果）
調製例１、２、３、４の果汁入り飲料に対し、比較例７、８および実施例１０、１１、１２の甘味増強剤を０．１％添加した（有効成分の飲料中の濃度は表１の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表１１に示した。評価点が３を超えた場合、効果があると判定した。
[Test Example 4] (Effect of phenylacetic acid)
To the beverage containing fruit juice of Preparation Examples 1, 2, 3 and 4, 0.1% of the sweetness enhancers of Comparative Examples 7 and 8 and Examples 10, 11 and 12 were added (the concentration of the active ingredient in the beverage is shown in the table). 1/1000 of 1).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 11. When the evaluation score exceeds 3, it is judged to be effective.
表１１から明らかなように、各種果汁入り飲料にフェニル酢酸を１ｐｐｔ〜１０ｐｐｍ、好ましくは１０ｐｐｔ〜５ｐｐｍ、より好ましくは１００ｐｐｔ〜１ｐｐｍ添加することにより飲食品本来の風味を損ねることなく甘味増強効果がみられた。 As is clear from Table 11, by adding 1 ppt to 10 ppm, preferably 10 ppt to 5 ppm, more preferably 100 ppt to 1 ppm of phenylacetic acid to various fruit juice-containing beverages, a sweetness enhancing effect is observed without impairing the original flavor of the food or drink. Was done.
〔試験例５〕（チグリン酸エチルの効果）
調製例１、２、３、４の果汁入り飲料に対し、比較例９、１０および実施例１３、１４、１５の甘味増強剤を０．１％添加した（有効成分の飲料中の濃度は表１の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表１２に示した。評価点が３を超えた場合、効果があると判定した。
[Test Example 5] (Effect of ethyl titrinate)
To the beverage containing fruit juice of Preparation Examples 1, 2, 3 and 4, 0.1% of the sweetness enhancers of Comparative Examples 9, 10 and Examples 13, 14 and 15 were added (the concentration of the active ingredient in the beverage is shown in the table). 1/1000 of 1).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 12. When the evaluation score exceeds 3, it is judged to be effective.
表１２から明らかなように、各種果汁入り飲料にチグリン酸エチルを１０ｐｐｔ〜１０ｐｐｍ、好ましくは１００ｐｐｔ〜５ｐｐｍ、より好ましくは１ｐｐｂ〜１ｐｐｍ添加することにより飲食品本来の風味を損ねることなく甘味増強効果がみられた。 As is clear from Table 12, by adding 10 ppt to 10 ppm, preferably 100 ppt to 5 ppm, more preferably 1 ppb to 1 ppm of ethyl titrinate to various fruit juice-containing beverages, the sweetness enhancing effect is obtained without impairing the original flavor of the food or drink. It was seen.
〔試験例６〕複数成分からなる甘味増強剤の効果
調製例１、２、３、４の果汁入り飲料に対し、実施例１６〜２９の甘味増強剤を０．１％添加した（有効成分の飲料中の濃度は表２の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表１３に示した。評価点が３を超えた場合、効果があると判定した。
[Test Example 6] Effect of sweetness enhancer composed of a plurality of components To the beverage containing fruit juice of Preparation Examples 1, 2, 3 and 4, 0.1% of the sweetness enhancer of Examples 16 to 29 was added (active ingredient). The concentration in the beverage is 1/1000 of Table 2).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 13. When the evaluation score exceeds 3, it is judged to be effective.
表１３から明らかなように、各種果汁入り飲料に本発明の甘味増強剤を加えることにより飲食品本来の風味を損ねることなく甘味が増強された。 As is clear from Table 13, by adding the sweetness enhancer of the present invention to various beverages containing fruit juice, the sweetness was enhanced without impairing the original flavor of the food and drink.
〔試験例７〕
調製例５のミルクコーヒーに対し、実施例２０〜２９の甘味増強剤を０．１％添加した（有効成分のミルクコーヒー中の濃度は表２の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表１４に示した。評価点が３を超えた場合，効果があると判定した。
[Test Example 7]
To the milk coffee of Preparation Example 5, 0.1% of the sweetness enhancer of Examples 20 to 29 was added (the concentration of the active ingredient in the milk coffee is 1/1000 of Table 2).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 14. When the evaluation score exceeded 3, it was judged to be effective.
表１４から明らかなように、ミルクコーヒーに本発明の甘味増強剤を加えることにより飲食品本来の風味を損ねることなく甘味が増強された。 As is clear from Table 14, by adding the sweetness enhancer of the present invention to milk coffee, the sweetness was enhanced without impairing the original flavor of the food and drink.
〔試験例８〕
調製例６、７、８の乳入り飲料に対し、実施例２０〜２９の甘味増強剤を０．１％添加した（有効成分の乳入り飲料中の濃度は表２の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表１５に示した。評価点が３を超えた場合、効果があると判定した。
[Test Example 8]
To the milk-containing beverages of Preparation Examples 6, 7 and 8, 0.1% of the sweetness enhancer of Examples 20 to 29 was added (the concentration of the active ingredient in the milk-containing beverage is 1/1000 of Table 2).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 15. When the evaluation score exceeds 3, it is judged to be effective.
表１５から明らかなように、各種乳入り飲料に本発明の甘味増強剤を加えることにより飲食品本来の風味を損ねることなく甘味が増強された。 As is clear from Table 15, by adding the sweetness enhancer of the present invention to various milk-containing beverages, the sweetness was enhanced without impairing the original flavor of the food and drink.
〔試験例９〕
調製例９のアイスクリームの調製時に、実施例２０〜２９の甘味増強剤を０．１％添加した（有効成分のアイスクリーム中の濃度は表２の１／１０００）。
官能評価は、習熟した１０名のパネルにより行い、評価項目は、「甘味」、「異味・異臭」とし、評価の点数は甘味増強剤無添加品を対照として、評価の基準試験例１と同様である。
各評価点の平均値を表１６に示した。評価点が３を超えた場合、効果があると判定した。
[Test Example 9]
At the time of preparing the ice cream of Preparation Example 9, 0.1% of the sweetness enhancer of Examples 20 to 29 was added (the concentration of the active ingredient in the ice cream is 1/1000 of Table 2).
The sensory evaluation was performed by a panel of 10 proficient persons, the evaluation items were "sweetness" and "unpleasant taste / odor", and the evaluation score was the same as that of the evaluation standard test example 1 with the sweetness enhancer-free product as a control. Is.
The average value of each evaluation point is shown in Table 16. When the evaluation score exceeds 3, it is judged to be effective.
表１６から明らかなように、アイスクリームに本発明の甘味増強剤を加えることにより飲食品本来の風味を損ねることなく甘味が増強された。 As is clear from Table 16, by adding the sweetness enhancer of the present invention to ice cream, the sweetness was enhanced without impairing the original flavor of the food and drink.
〔試験例１０〕（等価濃度の測定Ａ）
本発明の甘味増強剤の効果を定量化するため，等価濃度を求めた。
水にショ糖８．０質量％、クエン酸０．１質量％を添加して調製したシロップに、実施例２４の甘味増強剤（４，５−エポキシ−２Ｅ−デセナール、ワインラクトン、アントラニル酸メチル、フェニル酢酸およびチグリン酸エチルの５成分含有）を０．１質量％添加してサンプルＡを得た。
比較対象として、クエン酸含量は変えず、ショ糖濃度を段階的に８．２％、８．４質量％、８．８質量％、９．０質量％、９．２質量％と増量したシロップそれぞれとサンプルＡとの甘味強度の比較を行った。
習熟した２０名のパネルにより官能評価を行い、サンプルＡが比較対象シロップと同等の甘味度と感じたパネル人数をカウントした。結果を表１７に示す。
[Test Example 10] (Measurement of equivalent concentration A)
In order to quantify the effect of the sweetness enhancer of the present invention, the equivalent concentration was determined.
The sweetness enhancer (4,5-epoxy-2E-decenal, wine lactone, methyl anthranilate) of Example 24 was added to a syrup prepared by adding 8.0% by mass of sucrose and 0.1% by mass of citric acid to water. , Phenylacetic acid and ethyl sucrose (containing 5 components) was added in an amount of 0.1% by mass to obtain Sample A.
For comparison, a syrup in which the citric acid content was not changed and the sucrose concentration was gradually increased to 8.2%, 8.4% by mass, 8.8% by mass, 9.0% by mass, and 9.2% by mass. The sweetness intensity of each sample A was compared.
Sensory evaluation was performed by a panel of 20 proficient people, and the number of panels who felt that sample A had the same sweetness as the syrup to be compared was counted. The results are shown in Table 17.
表１７のとおり，本発明の甘味増強剤をシロップに添加することによって、甘味が増強され，総パネル２０人がサンプルＡはショ糖濃度８．４〜９．２質量％と同等と感じ、うち１７人はショ糖濃度８．６〜９．０質量％と同等と感じ、半数のパネル１０人がショ糖濃度が８．８質量％のシロップと同等の甘味と感じた。
つまり、甘味増強剤の添加により、ショ糖濃度０．４〜１．２質量％、特には０．６〜１．０質量％に相当する甘味が増強したと言える。
As shown in Table 17, the sweetness was enhanced by adding the sweetness enhancer of the present invention to the syrup, and a total of 20 panelists felt that sample A had a sucrose concentration of 8.4 to 9.2% by mass. Seventeen people felt that the sucrose concentration was equivalent to 8.6 to 9.0% by mass, and half of the 10 panelists felt that the sweetness was equivalent to that of syrup with a sucrose concentration of 8.8% by mass.
That is, it can be said that the addition of the sweetness enhancer enhances the sweetness corresponding to the sucrose concentration of 0.4 to 1.2% by mass, particularly 0.6 to 1.0% by mass.
〔試験例１１〕（等価濃度の測定Ｂ）
水にショ糖２．０質量％、クエン酸０．０２５質量％を添加して調製したシロップに、実施例２４の甘味増強剤（４，５−エポキシ−２Ｅ−デセナール、ワインラクトン、アントラニル酸メチル、フェニル酢酸およびチグリン酸エチルの５成分含有）を０．１質量％添加してサンプルＢを得た。
比較対象として、クエン酸含量は変えず、ショ糖濃度を段階的に２．２質量％，２．４質量％、２．６質量％、２．８質量％と増量したシロップとサンプルＢとそれぞれ甘味強度の比較を行った。
習熟した２０名のパネルにより官能評価を行い、サンプルＢが比較対象シロップと同等の甘味度と感じたパネル人数をカウントした。結果を表１８に示す。
[Test Example 11] (Measurement of equivalent concentration B)
The sweetness enhancer (4,5-epoxy-2E-decenal, wine lactone, methyl anthranilate) of Example 24 was added to a syrup prepared by adding 2.0% by mass of sucrose and 0.025% by mass of citric acid to water. , Phenylacetic acid and ethyl sucrose (containing 5 components) was added in an amount of 0.1% by mass to obtain Sample B.
For comparison, syrup and sample B in which the citric acid content was not changed and the sucrose concentration was gradually increased to 2.2% by mass, 2.4% by mass, 2.6% by mass, and 2.8% by mass, respectively. The sweetness intensity was compared.
Sensory evaluation was performed by a panel of 20 proficient people, and the number of panels who felt that sample B had the same sweetness as the syrup to be compared was counted. The results are shown in Table 18.
表１７のとおり、本発明の甘味増強剤をシロップに添加することによって、甘味が増強され，総パネル２０人がサンプルＢはショ糖濃度２．２〜２．８質量％と同等と感じ、うち１６人はショ糖濃度２．４〜２．６質量％と同等と感じ、半数以上のパネル１１人がショ糖濃度が２．６質量％のシロップと同等の甘味と感じた。
つまり、甘味増強剤の添加により、ショ糖濃度０．２〜０．８質量％、特には０．４〜０．６質量％に相当する甘味が増強したと言える。
試験例１０と１１の結果から、飲食品中のショ糖濃度により甘味増強効果の違いはあるが、本発明の甘味増強剤により、どのような飲食品であっても、ショ糖濃度が０〜１．２％に相当する甘味量を増強する効果が見られた。
As shown in Table 17, the sweetness was enhanced by adding the sweetness enhancer of the present invention to the syrup, and a total of 20 panelists felt that sample B had a sucrose concentration of 2.2 to 2.8% by mass. Sixteen people felt that the sucrose concentration was equivalent to 2.4 to 2.6% by mass, and more than half of the 11 panelists felt that the sweetness was equivalent to that of syrup with a sucrose concentration of 2.6% by mass.
That is, it can be said that the addition of the sweetness enhancer enhances the sweetness corresponding to the sucrose concentration of 0.2 to 0.8% by mass, particularly 0.4 to 0.6% by mass.
From the results of Test Examples 10 and 11, the sweetness enhancing effect differs depending on the sucrose concentration in the food or drink, but the sweetness enhancing agent of the present invention has a sucrose concentration of 0 to 0 in any food or drink. The effect of increasing the amount of sweetness corresponding to 1.2% was observed.
Claims (18)
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、(A) 4,5-Epoxy-2E-decenal: 0.01ppt-10ppb,
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、(B) Wine lactone: 0.001 ppt to 50 ppb,
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、(C) Methyl anthranilate: 1 ppt-10 ppm,
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、(D) Phenylacetic acid: 1ppt-10ppm,
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
であるときに糖質系甘味成分を含む飲食品の甘味を増強する、請求項１または２に記載の甘味増強剤。The sweetness enhancer according to claim 1 or 2, which enhances the sweetness of foods and drinks containing a sugar-based sweetness component.
料組成物。 A flavor composition for enhancing sweetness, which comprises a flavor for food and (c) a sweetness enhancer composed of methyl anthranilate.
(ａ) ４，５−エポキシ−２Ｅ−デセナール：１０ｐｐｔ〜１０ｐｐｍ、
(ｂ) ワインラクトン：１ｐｐｔ〜５０ｐｐｍ、
(ｃ) アントラニル酸メチル：１ｐｐｂ〜１０，０００ｐｐｍ、
(ｄ) フェニル酢酸：１ｐｐｂ〜１０，０００ｐｐｍ、
(ｅ) チグリン酸エチル：１０ｐｐｂ〜１０，０００ｐｐｍ、
であるときに、糖質系甘味成分を含む飲食品の甘味を増強する請求項７または８に記載の甘味増強用香料組成物。 The concentration of the active ingredient of the sweetness enhancer in the sweetness enhancer flavor composition
(a) 4,5-Epoxy-2E-decenal: 10 pt-10 ppm,
(b) Wine lactone: 1 ppt-50 ppm,
(c) Methyl anthranilate: 1 ppb to 10,000 ppm,
(d) Phenylacetic acid: 1 ppb to 10,000 ppm,
(E) Ethyl tiglic acid: 10 ppb to 10,000 ppm,
The sweetness-enhancing flavor composition according to claim 7 or 8, wherein the sweetness of a food or drink containing a sugar-based sweetness component is enhanced.
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、(A) 4,5-Epoxy-2E-decenal: 0.01ppt-10ppb,
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、(B) Wine lactone: 0.001 ppt to 50 ppb,
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、(C) Methyl anthranilate: 1 ppt-10 ppm,
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、(D) Phenylacetic acid: 1ppt-10ppm,
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
であるときに糖質系甘味成分を含む飲食品の甘味を増強する、請求項７〜９のいずれか１項に記載の甘味増強用香料組成物。The sweetness-enhancing flavor composition according to any one of claims 7 to 9, which enhances the sweetness of foods and drinks containing a sugar-based sweetness component.
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、
となるように糖質系甘味成分を含む飲食品に添加することを特徴とする、糖質系甘味成分含有飲食品の甘味増強方法。 The sweetness enhancer according to claim 1 or 2, wherein the concentration of the active ingredient in the food or drink containing a sugar-based sweetness component is (a) 4,5-epoxy-2E-decenal: 0.01ppt-10ppb.
(B) Wine lactone: 0.001 ppt to 50 ppb,
(C) Methyl anthranilate: 1 ppt-10 ppm,
(D) Phenylacetic acid: 1ppt-10ppm,
(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
A method for enhancing the sweetness of a food or drink containing a sugar-based sweetness component, which comprises adding the food or drink containing a sugar-based sweetness component so as to be.
（ａ）４，５−エポキシ−２Ｅ−デセナール：０．０１ｐｐｔ〜１０ｐｐｂ、
（ｂ）ワインラクトン：０．００１ｐｐｔ〜５０ｐｐｂ、
（ｃ）アントラニル酸メチル：１ｐｐｔ〜１０ｐｐｍ、
（ｄ）フェニル酢酸：１ｐｐｔ〜１０ｐｐｍ、
（ｅ）チグリン酸エチル：１０ｐｐｔ〜１０ｐｐｍ、
となるように糖質系甘味成分を含む飲食品に添加することを特徴とする、糖質系甘味成分含有飲食品の甘味増強方法。 The flavor composition for enhancing sweetness according to claim 7 or 8 , wherein the concentration of the active ingredient in the food or drink containing a sugar-based sweetness component is (a) 4,5-epoxy-2E-decenal: 0.01 pt to 10 ppb.
(B) Wine lactone: 0.001 ppt to 50 ppb,
(C) Methyl anthranilate: 1 ppt-10 ppm,
(D) Phenylacetic acid: 1ppt-10ppm,
(E) Ethyl tiglic acid: 10 ppt to 10 ppm,
A method for enhancing the sweetness of a food or drink containing a sugar-based sweetness component, which comprises adding the food or drink containing a sugar-based sweetness component so as to be.
の甘味増強方法。 The method for enhancing sweetness according to claim 12 or 13 , wherein the sugar-based sweetness component is sucrose (sugar), glucose, fructose, fructose-glucose liquid sugar, water candy, maltose, sugar alcohols, maple sugar or honey.
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